This easy orange marmalade recipe is made without pectin or refined sugar! It’s made with just 3 ingredients, thickened with chia seeds, sweetened with just a touch of maple syrup, comes together quickly and is my favorite homemade marmalade!
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Simple orange chia marmalade is a low sugar alternative to traditional marmalade recipes. There are different ways to make homemade orange marmalade and this is more of an orange jam recipe made with chia seeds rather than pectin, which causes abdominal discomfort for many. Chia seeds are a great way to thicken jam recipes because they’re packed with protein, fiber, antioxidants and healthy fats.
Why you’ll love this recipe
- No pectin: Chia seeds help to thicken the orange jam.
- Refined sugar-free: Naturally sweetened with maple syrup.
- Only 3 (wholesome) ingredients: oranges, maple syrup and chia seeds.
- Freezes beautifully.
What type of oranges are best for marmalade?
Fresh oranges are in season from September-July, basically all year. The sweetest oranges are at their peak from November through February. I like to make a few batches during citrus season, when the oranges are cheaper and sweeter, and freeze for year round marmalade bliss.
Traditional orange marmalade is made with bitter seville oranges. Sour oranges have more natural pectin than sweet ones, so if you’re making a pectin free orange marmalade recipe, it gives you a head start! If you don’t like bitter marmalade, and you use all seville oranges, you may have to use a lot of sweetener. Or, you can combat the bitter taste with a combination of different types of oranges.
Sweet orange marmalade is made with sweet oranges, so you can use less sugar. Here are my top picks:
- Navel oranges: characterized by thick skins that are easy to peel, less juice, and no seeds
- Cara Cara: they’re sweet with orange peels that are bright and flesh that’s pinkish…and they make a delicious orange jam.
- Blood oranges: these have a bolder color that’s juicy and tart, with just a hint of bitterness.
How to make healthy orange marmalade
First wash your oranges well. If you have a kitchen loofah, use it! If you didn’t buy organic oranges this is especially true since they are a heavily sprayed fruit and this recipes uses the inside and outside of the orange.
Use a microplane grater and zest one of the oranges down to the white pith.
Use a sharp knife for the best results. Start by cutting off the base so your orange will sit flat on the cutting board. Then, make a slice from the top rounded towards the bottom.
Turn the orange and continue slice by slice until the whole orange is left without peel or white part. A vegetable peeler will work in a pinch.
Proceed until you’ve finished all the oranges, including the one that was zested. The white pith is bitter, so peeling that part off will help to make a sweeter marmalade with less added sweetener.
Place whole peeled oranges, orange zest and maple syrup into a blender or food processor.
Blend until uniform in consistency. It may get a bit foamy, and that’s OK.
Transfer orange mixture to a small saucepan. Start with medium heat until it comes to a boil. Then, turn down to keep a simmer and cook over low heat for about 15 minutes. Stir occasionally as it thickens.
Turn heat off, stir in chia seeds and let sit for about 10 minutes. Stir again and let the hot marmalade sit for another 5 minutes. Marmalade will continue to thicken as it cools.
Stir again and let the hot marmalade sit for another 5 minutes. Marmalade will continue to thicken as it cools.
Debra’s Pro Tips
- Throw a cinnamon stick into the orange mixture while boiling for a bit of extra pizzaz. Be sure to remove before you stir in the chia seeds.
- Use an immersion blender after the orange marmalade has cooled for a smoother texture.
- Almond flour thumbprint cookies taste great when filled with orange jam…..and so do hamentaschen cookies! or jam filled oatmeal muffins.
How to store marmalade
- Bring marmalade to room temperature before transferring to containers.
- Orange marmalade will stay good in an airtight container in the fridge for 2 weeks. Small 4-oz mason jars are a great size.
- Store in the freezer for 3 months.
- I like to use ½ cup silicone molds and then pop them into a freezer safe zip top bag.
- If you freeze in glass jars, make sure to leave enough room for the marmalade to expand.
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📖 Recipe
Easy Orange Marmalade Recipe
Ingredients
- 5 oranges medium sized
- 3 tablespoon maple syrup
- 3 tablespoon chia seeds preferably white
Instructions
- Wash oranges well. If you don't buy organic oranges, this is especially important as oranges are heavily sprayed with pesticides.
- Zest one orange into the bowl of a blender or food processor. Stop when you reach the white pith.
- Use a knife to peel all oranges (including the zested one).
- Blend orange zest, whole oranges and maple syrup.
- Transfer to a small saucepan. Bring to a boil and then turn down to keep a low simmer. Cook, stirring occasionally, for 15-minutes, until beginning to thicken.
- Stir in chia seeds and let sit for 10-15 minutes, until it has a jelly like, thick consistency. Stir well, breaking up any clumps.
- Orange marmalade will continue to thicken as it cools. When completely cool, transfer to an airtight container and store in the fridge for up to 2 weeks, or the freezer for 3 months.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Gloria
I have not made marmalade. I do have chia seeds in the house. I will pick up some oranges (hopefully blood oranges) and give this a try.
Debra Klein
Oh….tag me on social media if you make it with blood oranges…I bet the color would be BEAUTIFUL!!!!
Dana
I love this recipe! I’ve been throwing chia into random things lately just for that extra punch of nutrition. This is a great way to do just that. This is such a perfect condiment to have on hand for breakfast or baked goods <3
Debra Klein
Oh yes…perfect for added nutrition and taste in baked goods.
traci
Omgosh, this recipe is perfectly timed! I live in Northern California where oranges are literally falling from our trees b/c they’re very much in season. What a beautiful, simple recipe that’s dying to be made with my oranges…and I love the addition of chia! Thanks for sharing!
Debra Klein
You’re welcome. So jealous that you have orange trees….marmalade is the way to go!!
Annemarie
What a great way to use Cara Cara oranges. They are my FAVORITES! And, as someone who finds all the sugar in most jams to be way too much, I love that you’ve come up with ‘no refined sugar’ marmalade. Add some chia for more health and fiber and this is a marmalade I can enjoy every day.
Debra Klein
Yes….you’ve hit on all the main points…that and a delicious and refreshing taste!
Trish Bozeman
What a perfect winter staple this orange chia jam is! We eat oatmeal every morning and I’m always looking for ways to switch that up in the winter time. I’m totally making this and adding a big dollop into my oatmeal this week. Thanks!
Debra Klein
A great addition to an oatmeal bowl. Added protein, fiber and omega 3s….plus yumminess. YAY.
ally griecken
hi! 2 questions, are the
seeds not very bitter? also, the calorie content per tablespoon seems pretty high. thanks!
Debra Klein
Good questions, thanks for asking. The chia seeds are not bitter, and the maple syrup makes the marmalade sweet. Thank you for pointing out the nutrition info inaccuracy. I recently updated my recipe plug-in and there are a few recipes that didn’t transfer correctly. I have fixed this one…the info is correct now and I think you’ll be happy with the nutrition facts.
Ash Mal
Can we replace oranges with mangoes. What alternative you have for maple syrup since its not available here.
Debra Klein
This chia jam recipe works well with other fruits. I have never tried it with mango, but it sounds delish! I would make it first without sweetener, see what you think. What sweeteners ARE available to you and which do you generally use?
Asma
Could you please tell me if I can use honey instead of maple syrup and thank you for this wonderful recipe. 🙂
Debra Klein
I haven’t tried it…but I don’t see why not. Let me know how it goes!
Louise
Can I make this with Seville oranges as it is the time of year for them in UK? I assume I would have to add more maple syrup as they are not as sweet.
Debra Klein
I’ve never had a Seville orange…….sounds like you know them well though. I would make it just like the recipe states, tasting it before letting it sit to gel and then decide if it needs additional sweetener. You can add 1 Tablespoon at a time, tasting before adding more.
Louise Robinson
Seville oranges are a bitter orange from Spain that have a limited season here in UK. They are not for eating but used for marmalade making and cooking. I made the marmalade using them today with extra maple syrup and I candied the peel as well. Couldn’t resist a taste before leaving it overnight. It is absolutely delicious. Thank you for such a fabulous and easy recipe. I will definitely be making this again while the season is on.
Debra Klein
Awesome…..I like the sound of candied orange peel too. Definitely need to try that!
trollhair
Questions. Will I be able to ‘can’ this? I know the gel quality of the chia will allow me to skip the pectin and the acidity in citrus fruits should allow me to water bath or would I need to use my pressure cooker?
Debra Klein
Great questions…sorry I do not know the answers. You’d do better to consult with someone with canning experience. Enjoy the marmalade!
Cate
I canned this last year and it came out great. I water bathed 1/2 pints for 25 minutes. I was concerned about giving enough time, so I opened a jar and ate it before I gave it out as gifts. It tasted great and everyone loved the healthier version. I had to quadruple the recipe and that also worked out well. I packed my jars before the jam cooled and had to continually stir as chia seeds like to sink. I’m going to do this again this year since I have access to a lot of oranges.
Jodee Schumacher
Did mine with half blood orange and other oranges. Just used what I had. Also had one lime so throw it in as well. Add some flax seed also
Debra Klein
Nice. I like to use different kinds of oranges too.
Cassie P.
I was wondering if the chia seeds could be blended with the other ingredients so that the seeds are pulverized and the resulting jam is smooth?
Debra Klein
Absolutely! Just throw the cooked mixture right back into the blender.
Joyce Hutchison
Can I make this using a orange, grapefruit and lemon, if so how many would I need or do I nust prepare the fruit and then measure it in cups, thanks
Debra Klein
How many would depend on how large your pieces of fruit are. 5 medium sized oranges is about 3 lbs, so you can use that in your calculations. Also, keep in mind, the lemon and grapefruit will be more bitter than the oranges, so the marmalade may need more maple syrup.